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Enhancing the accuracy, speed, and efficiency of kafirin‐PEO electrospun bio‐nanocomposite pH indicators with red beetroot extract using image processing
Food science & nutrition, 2024-04, Vol.12 (4), p.2874-2885
2024
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Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions
Journal of food science and technology, 2022-05, Vol.59 (5), p.1781-1791
2022
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Molecular conformation and dilute solution properties of barley β-glucan: unveiling β-glucan as a highly flexible biopolymer under different processing conditions
Chemical and biological technologies in agriculture, 2023-08, Vol.10 (1), p.69-14, Article 69
2023
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Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil
Food science & nutrition, 2024-03, Vol.12 (3), p.2166-2181
2024
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Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment
Food science & nutrition, 2021-06, Vol.9 (6), p.3100-3113
2021
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Evaluation of Oxidative Stability of Cupcake Oil: Comparison of Antioxidant Properties of Dracocephalum kotschyi Essential Oil versus TBHQ
European journal of lipid science and technology, 2022-07, Vol.124 (7), p.n/a
2022
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Ultrasound-assisted extraction of β-d-glucan from hull-less barley: Assessment of physicochemical and functional properties
International journal of biological macromolecules, 2017-02, Vol.95, p.462-475
2017
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Potential application of modified date powder by microwave radiation, ultrasonication and chemical pretreatments as coffee substitute: its biochemical properties and consumer preferences
Journal of food science and technology, 2023-02, Vol.60 (2), p.549-561
2023
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Functional properties of date powder under ultrasound, microwave and chemical hydrolysis: verifying its quality and safety with FTIR technique
Journal of food measurement & characterization, 2023-04, Vol.17 (2), p.1144-1155
2023
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Fabrication and characterization of bio-nanocomposites based on kafirin and polyethylene oxide as auxiliary polymer: process optimization, rheological, morphological and thermal properties
Journal of food science and technology, 2023-11, Vol.60 (11), p.2881-2892
2023
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Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion
International journal of food science & technology, 2023-04, Vol.58 (4), p.1832-1840
2023
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Ultrasonic Degradation and Auxiliary Compatibilizer Polymer Application in Facilitating the Production of Biodegradable Electrospun Nanocomposite Fibers from Plantago psyllium L. Seed Gum
Journal of polymers and the environment, 2023, Vol.31 (1), p.162-176
2023
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Kinetic studies on palm heart protein solubility and investigation of physicochemical, functional and thermal properties of palm heart protein isolate
Journal of food science and technology, 2019-04, Vol.56 (4), p.1820-1828
2019
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Application of Glazing for Bread Quality Improvement
Food and bioprocess technology, 2012-08, Vol.5 (6), p.2381-2391
2012
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Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities
International dairy journal, 2020-11, Vol.110, p.104809, Article 104809
2020
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Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models
Journal of food process engineering, 2021-12, Vol.44 (12), p.n/a
2021
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EFFECT OF POLYOLS ON SHELF-LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR
Journal of food process engineering, 2011-10, Vol.34 (5), p.1435-1448
2011
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